I know what you’re thinking.
You think that I put a Pumpkin Ale in that pie. It’s a fair assumption, and not a bad route to take when beerifying (that’s a word) a pumpkin pie. Sure, you can use that. Go ahead, be my beer-cookin’ guest, it’s not a bad choice. But for this I wanted to play up those brown sugar flavors with a nice barrel aged brown ale. So that’s exactly what I did.
Brown ales don’t get enough air time. They are often forgotten in the beer-of-the-moment hype. Browns are the George Harrison’s of the beer world. The Willem Dafoe’s of the beer world.
But brown ales have a lot of potential, a lot of great flavors, a lot of depth. Especially when they’ve been aged in a bourbon barrel. Like this Palo Santo Marron from Dogfish Head which has unleashed that underrated brown ale potential in a way that will remind the Beer Snobs that it’s here to play. Or make pies. Or maybe both.
- 1 Pale ale pie crust
- ¾ cup heavy cream
- 2/3 cup packed golden brown sugar
- ½ cup white sugar
- 5 large egg yolks
- ¾ cup brown ale (preferably a barrel aged brown ale)
- 1/2 teaspoon salt
- 2 cups of pumpkin purée
- 1 tbs cornstarch
- 2 teaspoons of cinnamon
- ¼ teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 tsp vanilla extract
- White sugar for brulee topping (about 3 tbs)
- Preheat oven to 375.
- Roll the pie dough out on a lightly floured surface and line a 9-inch pie pan. Place in the fridge to chill until the filling is ready.
- In a pot over medium heat, add the cream. Heat until the cream starts to bubble around the edges.
- In a large bowl whisk together the white sugar, brown sugar and egg yolks. Whisking continually, slowly pour the hot cream into the eggs. Whisk until well combined.
- Add the remaining ingredients (other than the brulee sugar), whisk until well combined.
- Pour into the prepared pie pan.
- Bake at 375 for 50-60 minutes or until the filling puffs slightly and has set around the edges (the center will still be wobbly). Chill until set, at least 4 hours.
- Just prior to serving, sprinkle the remaining white sugar over the top of the pie in an even layer. Using a culinary torch brulee the sugar until melted and turned a dark amber color.
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For this recipe I use The Pale Ale Pie Dough